Cajun-Creole Crawfish Pasta Recipe

Years ago, a college friend suggested we eat at K-Paul’s Louisiana Kitchen, chef Paul Prudhomme’s original restaurant. Even tough, I thought this restaurant was a tourist trap, my meal at K-Paul’s was one of the most memorable I’ve ever had. In particular, I recall a rich, decadent pasta dish — similar to fettuccine Alfredo, but…

Ted Scheffler

June 1, 2018

Years ago, a college friend suggested we eat at K-Paul’s Louisiana Kitchen, chef Paul Prudhomme’s original restaurant.

Even though, I thought this restaurant was a tourist trap, my meal at K-Paul’s was one of the most memorable I’ve ever had.

In particular, I recall a rich, decadent pasta dish — similar to fettuccine Alfredo, but made with crawfish. It was otherworldly.

So, here is my approximation of that dish, as best as I can remember it. My recipe calls for crawfish tails. If you can’t find them, you could substitute shrimp and/or crab meat.

Ingredients:

3/4 pound dried pasta, such as fettuccine or pappardelle. I like a hearty, thick pasta for this thick, hearty sauce.
6 Tbs. unsalted butter
1 Tbs. Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic
3 scallions, finely chopped
Handful of chive sprigs, minced
2 cups heavy cream
12 oz. cooked, peeled and deveined crawfish tails, thawed if frozen

Method:

First, cook the pasta according to package directions. Drain in a colander and set aside.
Melt the butter in a large skillet over medium heat. When the better has melted, add the Seafood Magic, chives and the chopped scallions and saute for a couple of minutes, stirring occasionally.
Pour in the heavy cream, bring to a low boil and stir well.
Simmer the sauce for 3-4 minutes, stirring or shaking the pan, until it thickens a bit.
Add the crawfish, stir and bring back to a boil.
Add the cooked pasta to the pan and toss to coat well, until the pasta is heated through – a couple of minutes or so.
Serve immediately on warm plates, garnished with chive sprigs and freshly ground black pepper (optional).

Note: If you want to make this dish even more decadent, serve with freshly grated Parmigiano-Reggiano cheese.

FOR MORE RECIPES GO HERE

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

Scheff’s Table, Utah Stories

Cajun-Creole Crawfish Pasta Recipe, foodie, Home Cooking, pasta, pasta recipe, recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.